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1 3-ounce package cream cheese
1/2 17-ounce package refrigerated slice-and-bake sugar cookies
Fresh fruit in season
1/2 cup lemon custard yogurt
Preheat oven to 350°. Grease a 10-inch ovenproof dinner plate. Place cream cheese, still in its wrapper, in a bowl of very hot tap water to soften; set aside.
Cut dough into 1/4 -inch thick slices. Arrange on plate in a single layer and pat together to form a crust with a slight edge. Prick bottom with a fork and bake for 10 to 12 minutes or until golden brown. Place in coldest part of the refrigerator to cool slightly.
Meanwhile, prepare fruit by cutting into bite-size pieces. Drain on paper towels if juicy.
In a small bowl, whisk yogurt and cream cheese until smooth. Remove cooled crust from refrigerator. Spread with cream cheese mixture to within 1/2 inch of edge. Arrange fruit on top in a decorative pattern. Serve or place in refrigerator up to 30 minutes before serving.
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